Homemade Rosemary Filone Bread

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh rosemary, finely chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Punch down the dough and knead in the chopped rosemary until evenly distributed.
7. 7.
   Shape the dough into a long loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 220°C (425°F).
10. 10.
    Bake the filone bread for 25-30 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Bread flour — Bread flour is recommended for this recipe as it has a higher protein content, which helps create a chewy texture in the bread. If you don't have bread flour, you can use all-purpose flour, but the texture may be slightly different.
• Fresh rosemary — Make sure to finely chop the rosemary to evenly distribute its flavor throughout the bread. If you prefer a milder rosemary flavor, you can reduce the amount used.

Tips & Tricks

• For a crispier crust, you can spray water on the bread before placing it in the oven.
• If you want a stronger rosemary flavor, you can infuse the olive oil with rosemary by heating it gently and then letting it cool before using it in the recipe.
• To check if the bread is fully baked, tap the bottom of the loaf. It should sound hollow.

Serving advice

Serve the Rosemary Filone Bread warm or at room temperature. It pairs well with olive oil and balsamic vinegar for dipping, or you can use it to make delicious sandwiches with your favorite fillings.

Presentation advice

To enhance the presentation, sprinkle a few fresh rosemary leaves on top of the loaf before baking. This will add a touch of green and make the bread even more visually appealing.